Saoji Chicken
An intensely spicy and aromatic chicken curry from Nagpur, Maharashtra. This dish gets its unique dark color and fiery flavor from a special blend of roasted spices called Saoji masala. A true delight for spice lovers.
For 4 servings
4 steps. 50 minutes total.
- 1
Step 1
- a.Prepare the Dry Saoji Masala
- b.Place a heavy-bottomed pan on low heat. Add coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, black and green cardamoms, bay leaf, star anise, stone flower, poppy seeds, and dried red chillies.
- c.Dry roast the spices for 4-5 minutes, stirring continuously, until they release a strong, pleasant aroma. Ensure they do not burn.
- d.Remove the spices from the pan and allow them to cool completely to room temperature.
- e.Once cooled, transfer the roasted spices to a spice grinder or blender and grind into a fine powder. Set this Saoji masala aside.
- 2
Step 2
- a.Prepare the Wet Masala Paste
- b.In the same pan, heat 2 tablespoons of oil over medium heat.
- c.Add the sliced onions and fry for 12-15 minutes, stirring frequently, until they are deeply caramelized and dark brown.
- d.Add the ginger and garlic and sauté for another 2 minutes until their raw smell disappears.
- e.Add the grated dry coconut and roast on low heat for 4-5 minutes, stirring constantly, until it turns a rich dark brown color. Be careful not to burn it.
- f.Turn off the heat and let the mixture cool down completely.
- g.Transfer the cooled onion-coconut mixture to a grinder. Add a few tablespoons of water and blend to a very smooth, thick paste.
- 3
Step 3
- a.Cook the Saoji Chicken
- b.Heat the remaining 8 tablespoons of oil in a heavy-bottomed pot or pressure cooker over medium-high heat.
- c.Carefully add the prepared wet masala paste. Sauté for 8-10 minutes, stirring often, until the paste darkens in color and oil begins to separate from the masala.
- d.Reduce the heat to low. Add the turmeric powder, red chilli powder, and the freshly ground Saoji masala. Cook for 2-3 minutes until the spices are fragrant.
- e.Add the chicken pieces and salt. Increase the heat to medium and mix well, ensuring each piece is coated with the masala. Sear the chicken for 5-7 minutes.
- f.Pour in 3 cups of hot water and stir everything together. Bring the curry to a rolling boil.
- g.Cover the pot, reduce the heat to low, and simmer for 25-30 minutes, or until the chicken is tender and the gravy has thickened. If using a pressure cooker, cook for 3 whistles and allow the pressure to release naturally.
- 4
Step 4
- a.Rest and Garnish
- b.Once the chicken is cooked, turn off the heat and let the curry rest, covered, for at least 15-20 minutes. This allows the flavors to deepen and the signature red oil (tarri) to float to the top.
- c.Garnish with freshly chopped coriander leaves.
- d.Serve hot with bhakri (sorghum flatbread), roti, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to the authentic dark color and flavor is the deep browning of the onions and coconut. Do not rush this step.
- 2Roast the whole spices on a very low flame to draw out their essential oils without making them bitter.
- 3Saoji chicken is meant to be extremely spicy. For a milder version, reduce the number of dried red chillies and use a milder red chilli powder like Kashmiri.
- 4Using bone-in chicken provides a richer, more flavorful gravy.
- 5This curry tastes even better the next day as the flavors have more time to meld together.
- 6Stone flower (Dagad Phool) is a crucial ingredient for the authentic Saoji taste. It can be found in most Indian grocery stores or online.
Adapt it for your goals.
Vegetarian Version
Replace the chicken with 500g of cubed paneer, mushrooms, or boiled jackfruit. If using paneer, add it in the last 10 minutes of cooking to prevent it from becoming tough.
Mutton SaojiMutton Saoji
This recipe works exceptionally well with mutton (goat meat). Replace chicken with 750g of mutton pieces and increase the cooking time. In a pressure cooker, cook for 6-7 whistles.
Creamier GravyCreamier Gravy
For a slightly richer and less intense gravy, you can add 2 tablespoons of cashew paste along with the wet masala paste.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of lean protein, which is crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Metabolism Boosting
The high concentration of capsaicin from the various chillies used in this dish can provide a temporary boost to your metabolism, which may aid in calorie burning.
Anti-inflammatory Spices
The recipe is packed with spices like turmeric, ginger, cloves, and cinnamon, which are known for their potent anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Frequently asked questions
Saoji masala is a complex and highly aromatic spice blend from Nagpur. Its uniqueness comes from the combination of over 15-20 spices, including distinctive ingredients like stone flower (dagad phool) and black cardamom, which are dry-roasted to a dark color, giving the curry its signature flavor and heat.